Recipe Method

Slice the top off the onion, discard the skins and then grate. Place the grated onion in some kitchen paper and gently squeeze to remove the excess water.

Finely chop the garlic and a small handful of coriander.

Add the lamb, onion, coriander and garlic to a large bowl. Add 1 tsp cumin, ½ tsp ginger, 1 tsp paprika, ½ tsp chilli flakes, ½ tsp oregano, salt & pepper. Mix well.

Leave to marinade if you wish or cook straight away. Preheat the oven to 220˚C/200˚C Fan.

Place the lamb mix on a baking paper lined baking tray. Press the lamb flat and shape into a neat rectangle. Portion the lamb into 6 long strips and gently separate.

Drizzle with oil and season with salt.

Roast in the oven for 20 minutes. Finish under the grill if you want a more charred kebab.

Assemble your kebabs. Start by brushing your flatbreads with the rendered fat from the lamb, top with yoghurt, salad, the lamb and then finish with some pickled shallots & cucumber.